Simple Chicken Rendang recipe for Beginners
Simple Chicken Rendang recipe for Beginners! is a medium Thai recipe that serves 3. 460 calories per serving. Recipe by perfiqeats on YouTube.
Prep: 15 min | Cook: 40 min | Total: 1 hr 5 min
Cost: $13.00 total, $4.33 per serving
Ingredients
- 500 g Chicken Pieces (cut into bite-size pieces)
- 50 g Toasted Ground Coconut (also called greasy, pre‑toasted)
- 8 Dried Red Chilies (seeds removed for less heat)
- 1 Red Onion (roughly chopped)
- 2 Lemongrass Stalks (bruised and chopped)
- 1 inch Fresh Ginger (peeled and minced)
- 1 inch Fresh Galangal (peeled and minced)
- 4 Garlic Cloves (peeled)
- 1.5 cups Vegetable Oil (neutral oil, medium flame)
- 2 tbsp Red Thai Curry Paste (store‑bought or homemade)
- 400 ml Coconut Milk (full‑fat, one 400 ml can)
- 100 ml Water (to adjust consistency)
Instructions
Prepare Ingredients
Roughly chop the red onion, bruise and slice the lemongrass, mince the ginger, galangal, and garlic. Blend the dried chilies, red onion, lemongrass, ginger, galangal, and garlic into a smooth paste.
Time: PT10M
Heat Oil and Cook Paste
Place the saucepan over medium flame, add 1.5 cups of oil, then stir in the blended paste.
Time: PT5M
Temperature: Medium flame
Add Curry Paste and Lemongrass
Add the red Thai curry paste and the bruised lemongrass stalks, stirring to combine.
Time: PT2M
Temperature: Medium flame
Incorporate Toasted Coconut
Stir in the 50 g toasted ground coconut, letting its smoky flavor meld with the sauce.
Time: PT1M
Temperature: Medium flame
Sauté Chicken
Add the chicken pieces, coating them well with the aromatic mixture, and sauté for about 5 minutes.
Time: PT5M
Temperature: Medium flame
Add Coconut Milk and Water
Pour in the coconut milk in portions, stirring gently, then add the 100 ml water to reach desired consistency.
Time: PT5M
Temperature: Low simmer
First Simmer
Reduce heat to low and let the curry simmer for 20 minutes, allowing the flavors to meld and the sauce to thicken.
Time: PT20M
Temperature: Low heat
Final Simmer Until Tender
Continue to simmer gently for another 15 minutes until the chicken is soft and fully cooked.
Time: PT15M
Temperature: Low heat
Serve
Serve the chicken Brendan hot over steamed white rice. Garnish with fresh cilantro if desired.
Time: PT2M
Nutrition Facts
- Calories
- 460
- Protein
- 30 g
- Carbohydrates
- 12 g
- Fat
- 32 g
- Fiber
- 3 g
Dietary info: Gluten-Free, Dairy-Free, Paleo-Friendly
Allergens: Coconut
Ingredient Substitutions
- Instead of Chicken Pieces: Tofu (for vegetarian)
- Instead of Toasted Ground Coconut: Unsweetened shredded coconut, toasted
- Instead of Dried Red Chilies: Fresh red chilies, Chili powder
- Instead of Red Onion: Yellow onion
- Instead of Lemongrass Stalks: Lemongrass paste
- Instead of Fresh Ginger: Ground ginger
- Instead of Fresh Galangal: Ginger
- Instead of Garlic Cloves: Garlic powder
- Instead of Vegetable Oil: Canola oil
- Instead of Red Thai Curry Paste: Homemade blend of chilies and spices
- Instead of Coconut Milk: Lite coconut milk
- Instead of Water: Chicken broth
Equipment Needed
- Blender
- Large Saucepan
- Cooking Spoon
- Knife
- Cutting Board
- Measuring Cups
- Ladle (optional)
Critical Steps — Do Not Skip
- Blending the dried chilies, aromatics, and garlic into a smooth paste.
- Cooking the paste until the oil separates – this signals the flavor base is ready.
- Simmering the curry low and slow until the chicken is tender.
Chef Tips from the Video
- Use toasted ground coconut (greasy) for authentic smoky flavor.
- Bruising lemongrass releases its essential oils; don’t discard the stalks until after cooking.
- Fresh galangal adds a citrusy, piney note that sets this dish apart from generic curries.
Troubleshooting
Sauce separates or looks oily.
Add a splash more coconut milk and whisk gently over low heat until emulsified.
Chicken is still tough after simmering.
Continue to simmer on low heat, covered, for another 5‑10 minutes or until fork‑tender.
Curry is too thick.
Thin with a little water or extra coconut milk, stirring until desired consistency.
Storage
Refrigerator: Cool in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw before reheating.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- Blend the chili‑onion‑lemongrass paste a day ahead and store in the fridge.
- Toast the ground coconut in advance; it keeps for several weeks in an airtight jar.
Frequently Asked Questions
What is the cultural significance and history of Chicken Brendan in Thai cuisine?
Chicken Brendan is a modern interpretation of Southern Thai coconut curries that traditionally feature toasted coconut (known as "greasy"). The smoky, fragrant profile reflects coastal cooking where coconut and lemongrass are abundant.
What are the traditional regional variations of coconut‑based chicken curries in Thailand?
In Southern Thailand, curries often use toasted coconut, galangal, and fresh chilies, while Central Thai versions may rely more on curry paste and less on toasted coconut. Some regions add tamarind for sourness, which is omitted in this recipe.
How is Chicken Brendan traditionally served in Thai households?
It is typically served hot over steamed white rice, sometimes accompanied by fresh cucumber slices and a wedge of lime to balance the richness. A garnish of cilantro or Thai basil adds a fresh finish.
What occasions or celebrations is Chicken Brendan commonly prepared for in Thai culture?
Coconut‑rich curries like this are popular for family gatherings, weekend meals, and festive occasions such as Songkran, where the comforting heat pairs well with the celebratory atmosphere.
What authentic ingredients give Chicken Brendan its distinctive smoky flavor?
The key is the toasted ground coconut (greasy) and fresh galangal, both of which impart a deep, smoky aroma. Using fresh lemongrass and bruising it also adds authentic fragrance.
What other Thai dishes pair well with Chicken Brendan?
Serve it alongside papaya salad (som tam), a simple cucumber relish, or a side of stir‑fried morning glory. The fresh, crisp sides balance the rich coconut sauce.
What are the most common mistakes to avoid when making Chicken Brendan?
Avoid over‑cooking the paste before the oil separates, as it can become bitter. Also, do not add the chicken too early at high heat; it should finish cooking gently in the simmering sauce.
Why does this Chicken Brendan recipe use toasted ground coconut instead of regular shredded coconut?
Toasted ground coconut (greasy) releases a deep, nutty, smoky flavor that plain shredded coconut cannot provide. It also helps thicken the sauce naturally.
Can I make Chicken Brendan ahead of time and how should I store it?
Yes, the curry can be prepared up to two days in advance. Cool it quickly, store in an airtight container in the refrigerator, and reheat gently over low heat, adding a splash of coconut milk if needed.
What does the YouTube channel perfiqeats specialize in?
The YouTube channel perfiqeats focuses on quick, flavorful Asian-inspired home cooking, offering step‑by‑step tutorials that emphasize authentic techniques while keeping prep time under two minutes per tip.
How does the YouTube channel perfiqeats' approach to Thai cooking differ from other Thai cooking channels?
perfiqeats emphasizes ultra‑efficient preparation, using pre‑made components like toasted coconut and streamlined blending steps, whereas many other Thai channels spend more time on traditional grinding with mortar and pestle.
Last updated: September 2, 2026
